PART C
Quality-Assured
HACCP Recipe Procedures, the Critical Hazard Control Document
Since a flow diagram is
extremely useful for analysis but very difficult for a foodservice worker
to read, the information is transferred to a conventional recipe format
for use by the cook.
Figure 6-4 illustrates such a format for the barley soup recipe.
Note that the first page of the recipe is divided into the two traditional
sections familiar to cooks. The top section lists ingredients.
The cook buys or assembles ingredients based on this section. The
next section details the steps to convert the ingredients into products.
The second page continues the steps and contains comments.
The recipe is the conventional
process control document that has been used for centuries in order to control
the quality and uniformity of the food production. The problem is
that food time-temperature rules have not been provided for pathogen control.
Using the simple rules presented in this paper, a food safety process authority
can read the recipe steps and verify the safety of the recipe. For
example, with Step 10 [Add barley, onions, Worcestershire sauce (40ºF)
to the kettle (150ºF, t = 1 minute).], there is no problem, because
the time of 1 minute is too brief. Step 11 [Set temperature to 212ºF
and bring to a boil (212ºF, t = 15 minutes).] is, again, too short
a time for any microbiological multiplication. Additionally, when
the ingredients reach 212ºF (100.0ºC), all of the infective vegetative
microorganisms have been destroyed. Step 12 [Return dirty containers
to pot and pan washing area. Get clean refrigerator storage racks
and bring back to the kettle.] assumes that the containers will be properly
washed, rinsed, and sanitized before the food dries on them. Step
13 [Reduce kettle temperature to 200ºF and simmer (200ºF) for
45 minutes or until barley is done al dente.] assures the destruction of
all infective microorganisms and non-proteolytic C. botulinum in
this product. However, spores of proteolytic C. botulinum, B.
cereus, and C. perfringens will survive.
At the end of each line,
a clock time and initials can be written in by the employee. This
records the time that the employee completed the step. In a typical
restaurant, this information would not be entered, because the work is
repetitive. However, in a hospital chilled-food foodservice system,
where there is a requirement for documented process control for liability
reasons, the written information provides the documentation that can be
given to the government to show that this process was done according to
government-approved standards. (If Figure 6-4 does not print properly,
click
here for separate image.)
On the second page, at the
bottom of the form, additional information is given regarding for reconstitution
instructions, items with which it might be served, and plating instructions.
On the second page, an instruction for handling leftovers is
also given. Use of leftovers is grossly abused in most foodservice
operations. There is either a tremendous waste, and they are discarded,
or they are reheated multiple times in an attempt to get rid of them.
In a good food operation, there is an accurate head count, and there are
virtually no leftovers. The few leftovers remaining often can be
fed to the employees. The HACCP analysis must include controls to
ensure the safety of food from production to consumption or disposal.
Finally, there is a comments section, which complements the
first side of the recipe sheet, where special comments can be made regarding
the specific preparation procedure. This is a place to note irregularities,
so that if there are customer comments that the recipe is worse or better
than normal, one can refer to the comments to find out what was done differently,
and then, execute a quality control change in the recipe procedure if appropriate.
to Section 6 (part
A)
to Section 6 (part
B)
to Section 6 (part
D)
to Table of
Contents
to References